Dhaba Style Dal Palak Recipe
Try delicious lentil dish made with whole tur dal and fresh spinach leaves topped with ghee tadka of cumin seeds and garlic for a comforting lunch or dinner. It is perfect to be served with rice or roti.
Nothing can beat the taste of fresh spinach. And this Dhaba Style Dal Palak is a perfect one dish recipe that will help you cook a wholesome nutritious dish fast and easily without spending much time in the kitchen during the hot summer days. Dal palak is very famous in north Indian and a speciality of the road side dhabas.
Dal palak has a ghee tadka of cumin seeds, garlic and red chillies which adds a special falvour to this delicious lentil dish.
You can also try other dal recipes such as
- Palak Pappu Recipe - Andhra Style Palakura Pappu - Dal Palak
- Dal Banjara
- Arhar Ki Dal With Lahsun Tadka
The contest is in association with Preethi Kitchen Appliances.
- 1 cup Arhar dal (Split Toor Dal)
- 1 cup Spinach Leaves (Palak)
- 1 Onion
- 1 Tomato
- 3 Green Chillies
- 1 tablespoon Ginger , crushed
- 1 tablespoon Garlic , sliced
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Cooking oil
- Salt , to taste For Tempering
- 1 tablespoon Ghee
- 2 cloves Garlic , thinly sliced
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 2 Dry red chillies
- 1 pinch Asafoetida (hing)
How to make Dhaba Style Dal Palak Recipe
To begin making the Dhaba Style Dal Palak, rinse dal 2 to 3 times. Soak dal in enough water for about 20 minutes. Pressure cook the soaked dal in enough water with 1/4 teaspoon turmeric powder for about 2 to 3 whistles.
Pick palak leaves and rinse it under water to remove all the dirt from the leaves. Chop it as fine as possible, keep it aside.
In a wok add 1 tablespoon ghee plus 1/2 tablespoon oil. Add cumin seeds and cook till it turns slightly brown. Add finely chopped garlic and ginger pieces. Saute till the raw smell of ginger garlic goes off.
Next add finely chopped onions and green chilies, cook until onions start to turn brown.
Once the onions are golden brown in color add the finely chopped tomatoes and cook till tomatoes turns soft and release the juices. Add finely chopped spinach leaves and cook till spinach is completely cooked.
Once done add the turmeric powder, red chili powder, and salt to taste and mix well. Saute for a minute.
Now add the cooked dal and mix well. Cover and cook for about 4 to 5 minutes and turn off the heat.
In another small pan heat ghee. Add mustard seeds wait till it sputters. Once the mustard seeds have spluttered add cumin seeds and wait till it starts to turn brown, at this stage add thin sliced garlic and sauté till garlic turns golden brown.
Add asafoetida and dried red chilies, let it cook for 20 seconds and turn off the heat. Add this tempering to the Palak dal. Transfer the Dhaba Style Dal Palak into a serving bowl and serve.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."